Frozen Strawberry Pineapple Slush
4.6(42 ratings)The pineapple does double duty here: part of it is pressed for juice and part is frozen in chunks, while its crown supplies the dramatic leafy garnish. Strawberries give the slush its bold red color and most of its sweetness. Blend it just before serving, since a slush this fruity melts quickly and separates if left standing.
- Hands-on
- 20 min
- Freeze
- 4 hr
- Total
- 4 hr 20 min
- Serves
- 3
- Level
- Moderate
Method
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Step 1: Twist the crown off the pineapple and pull out six of the small inner leaves for garnish, then peel, core and chop the fruit.
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Step 2: Freeze half the pineapple chunks on a lined tray for at least four hours, and press the other half through a juicer to get roughly one cup of juice.
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Step 3: Blend the pineapple juice, lime juice and coconut nectar with the frozen strawberries and frozen pineapple, pressing with the tamper, until thick and slushy.
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Step 4: Add the ice and pulse a few times for a coarser, icier texture, then spoon the slush into three chilled glasses.
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Step 5: Cut a small slit in each fresh strawberry, hook one or two on each rim and tuck two pineapple leaves into each glass before serving.
Same technique, different aisle
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